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James Whetlor’s Goat: Cooking and Eating is a modern day classic culinary text which won the James Beard award.
Now, if you’re flinching a little at the idea of cooking with goat – you shouldn’t.
Here’s why: goat is a high-protein, low fat, highly nutritious meat. If you eat meat, you ought to eat more goat and less pork or chicken (neither of which offer similar health benefits to goat).
It’s also, once you get over your fear of the unknown, completely delicious too. In the name of science and food – we decided to try out a few of James’s recipes here in the Kitchen Authority kitchens and goat cooking is great!
We concluded that while we weren’t wowed by goat stir-fry, we loved goat stews and adored goat kebabs.
It’s not just James pushing the benefits of goat either – many of the world’s top chefs have shared their goat recipes here too with contributions from Hugh Fearnley-Whittingsall, Gill Mellar, Neil Rankin, Yotam Ottolenghi, among many others.
Even if you decide that you don’t want to eat goat – this makes for a fascinating read because it delves into the history of goat cooking and how modern agricultural practices evolved from those followed in classical times.
James, when he’s not writing about the perks of cooking with goat, practices what he preaches. He owns Carabito Goat Meat which he founded after 12 years of study under Hugh Fearnley-Whittingsall.
He lives and breathes goat and recommends that we all do too. Check it out!